Recipe : Grilled Stuffed Portabella

Ingredients:

2/3 cup fresh tomato, chopped

1/4 cup shredded mozzarella cheese                                                  

2 teaspoons The Olive Oil Experience 100% extra virgin olive oil                                                  

1/8 teaspoon Spice Galleria oregano                                                

1/8 teaspoon Spice Galleria fresh ground black pepper                                                

1 garlic clove, crushed

4 portabella mushroom caps (5-6 inches in diameter)

2 tablespoons fresh lemon juice                                                  

2 teaspoons The Olive Oil Experience traditional balsamic vinegar

 

 

Directions:

 

Prepare the grill by spraying the grates with cooking spray or line grates with foil.

In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, oregano, pepper and garlic.

Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.

In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and balsamic. Using a pastry brush, brush the mixture on both sides of the mushroom caps.

Grill the caps, stem side down first for 5 minutes on each side or until soft.

Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.  

Serves 4.                    

 

 

              

Recipe : Oven Braised Zucchini

Ingredients

 

2 lbs zucchini

4 to 5 cloves garlic, chopped

1 cup onion, chopped

3 ounces sun-dried tomatoes, chopped

1/4 to 1/2 teaspoon Spice Galleria crushed red pepper flakes

1-1/2 teaspoons Spice Galleria sea salt

Freshly ground Spice Galleria black pepper

1/4 cup The Olive Oil Experience 100% extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

 

Directions

 

Preheat the oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray.

 

Trim the ends from the zucchini, quarter them lengthwise, then cut them crosswise into 1/2-inch chunks. Place in a large bowl, then add the garlic, onion, sun-dried tomatoes, crushed red pepper flakes, salt and a few generous grinds of black pepper.
Whisk the olive oil and lemon juice together in a small bowl, then add to the zucchini mixture and toss to coat thoroughly. Transfer the mixture to the prepared baking pan and cover with aluminum foil.
Bake for 20 minutes, remove the foil, stir, and return to the oven uncovered for 20 to 25 minutes longer. Transfer to a bowl and serve family style.

Makes 6 to 8 servings